Pumpkin Soup with Coconut Milk
Pumpkin Soup with Coconut Milk is a delicious and healthy vegan soup that is perfect for a light meal. It is also gluten-free and low in calories, making it a great option for weight loss. This recipe uses less oil and no spices, making it a mild and simple soup that is easy to digest. The coconut milk adds a creamy texture to the soup, while the pumpkin gives it a sweet and savory flavor.
Allergen Information: Contains Nut Allergy
Ingredients
0
Instructions
Cooking Steps
Heat oil in a pot over medium heat.
Add chopped onion and sauté for 2-3 minutes until they turn translucent.
Add minced garlic and sauté for another 1-2 minutes until the raw smell goes away.
Add cubed pumpkin and sauté for 2-3 minutes until they start to soften.
Add black pepper and salt to taste.
Add water and bring to a boil. Reduce heat to low and let the soup simmer for 10-15 minutes or until the pumpkin is cooked through and tender.
Remove from heat and let it cool down a bit before adding coconut milk. Mix well.
Reheat the soup and serve hot.